This spiced blackberry bramble cocktail recipe is a simple yet stylish twist on the classic for the cooler months. Teeming with tart fruit and cinnamon spice this winter bramble is one revamp you don't want to miss out on.
This recipe was first published in November 2018 and updated in September 2021 to include step-by-step instructions, tips and frequently asked questions.
This post is sponsored by The Gin Kitchen. All opinions and text are my own.
I have a lot to talk about today. So I'm going to go straight to the headline act, my spiced blackberry bramble, to whet your gin appetite.
This libation is a very simple variation on the classic Bramble. In fact, it has all the ingredients commonly associated with the classic drink plus a hit of juicy spiced syrup to pump up the comfort level. It's perfect for autumn and also winter when it's knee-knocking chilly outside.
As well as the blackberry bramble, I've got 3 seasonal gin and tonics using 3 different kinds of gin from The Gin Kitchen to talk about today, I hope you enjoy reading about them all.
And if you are after a cosy gin drink that is entirely different from this winter bramble take a look at my mulled gin and tonic. It's warm and it's festive. In a nutshell, it's not to be missed.
What is A Bramble Cocktail?
The Bramble cocktail is a British invention, created in 1984 at Fred's Club, London. It's rather like a gin sour with a drizzle of blackberry liqueur on the top.
Ingredients for this classic drink are simple:
- gin
- lemon juice
- sugar syrup
- Crème de mûre
The first 3 ingredients are stirred together with ice then strained into a glass brimming with crushed ice. The blackberry liqueur is slowly poured over the top, creating a striking appearance and adding a sweet contrast to the gin sour below when sipped.
Why This Winter Bramble Variation is Worth Making
- Overall this blackberry bramble is a very chirpy cocktail. It is vibrant & bold and it retains that lip-smacking level of tartness associated with the classic mix
- I decided to break with tradition and blend the Crème de mûre directly into the drink, rather than float it on top. I also muddled fresh blackberry into the drink. This double hit of blackberry creates a brightly coloured and zesty base to build upon
- The addition of spice adds an extra layer of intrigue and helps rev-up the bramble cocktail recipe for winter palates
Ingredients
My gin of choice for this cocktail - Gutsy Monkey - is a premium gin, created with the cooler months of the year in mind, by the ingenious folks at The Gin Kitchen. Think gentle spices mingled with smooth, luxurious gin and you'll be on the right track. Really, it is the perfect candidate for this cinnamon and star anise spiced blackberry bramble cocktail recipe.
I make the spiced syrup using demerara sugar, cinnamon and star anise. The sugar adds complexity to the syrup and the two spices add just the right amount of sweet, aromatic spice to the overall taste of the syrup. It's not overpowering, so is ideal for subtle use in cocktails such as this blackberry bramble.
Step-by-Step Instructions
There are two stages to making this blackberry bramble since a syrup must be cooked and allowed to infuse with spices before the cocktail itself can be made.
Make the Syrup
- Break up the cinnamon using a pestle and mortar (rough pieces are fine - don't grind it)
- Put the sugar, water and cinnamon into a small saucepan and heat gently until the sugar dissolves
- Bring up to simmering point, then take off the heat. Add the star anise and set aside for 2 hours to cool and infuse
- Strain through muslin and decant into a screwtop bottle
- Keep in the fridge for up to 1 month
Make the Winter Bramble Cocktail
- In the base of a glass jug muddle 1 blackberry with the gin, Crème de mûre, lemon juice and syrup until broken down
- Add ice cubes and stir for 30-40 seconds then double strain the drink into a glass filled with crushed ice
- Garnish with a lemon twist, fresh blackberry and a cinnamon stick
- Serve immediately
Expert Tips
- The spiced syrup can be made in advance and kept in the fridge
- If you don't have the gin I suggest then opt for one that has an underlying profile of spice rather than a citrussy, floral or herbaceous edge to it
- Avoid using flavoured gins (e.g. blackberry gin). Such gins can often be on the sweeter side and they will definitely upskittle the balance of flavours in this drink
- Use plenty of ice when making this winter bramble cocktail. It's necessary both when stirring the ingredients together (use ice cubes) and when serving (use crushed ice)
- If possible chill your serving glass for 15 minutes to ensure the drink is chilled to the bone (so to speak) and to slow down the rate at which the crushed ice melts in the glass
- If you do not own a glass jug use a glass jar instead
- Adjust the level of syrup used in this blackberry bramble to suit your own taste - it's sweet enough for me, but if you prefer it a little sweeter that's fine
Frequently Asked Questions
Any blackberry liqueur can be used in the place of Crème de Mûre. Alternatively, try using raspberry liqueur. Avoid Crème de cassis as the blackcurrant flavour can be a little over-powering.
The creator of the classic bramble is clear that he does not recommend this substitution on the basis that vodka is a much less delicate spirit than gin. Since I'm urging you to use a gin with subtle spice undertones to make this winter bramble, I have to agree with him. Vodka is not quite right in this recipe.
Three Additional Gin & Tonic Ideas
It's no secret that I enjoy my gin, so it was with pleasure that I devised 3 gin and tonic recipes using 3 different gins from the Gin kitchen. here's a little about each one:
- Autumn/ Winter G&T: Playing up those spice notes in the Gutsy Monkey Winter Gin with honey roast plums and toasted cinnamon, star anise & allspice works a treat. Pull up a comfy chair by the fireside and cosy-up for the night
- Spring/ Early Summer G&T: This is when I want my drinks to be bright, vivacious and playful. All in anticipation of the summer that still lies ahead. A blast of gorgeousness is easily created by pairing Blushing Monkey Pink Gin with raspberries, fresh mint and toasted hazelnuts. It's pleasing on the eye and delivers plenty of intoxicating aromas
- Summer G&T: There's nothing like lingering over a refreshing libation on a lazy summer day. I've paired Dancing Dragontail Gin with fresh grapefruit & bold basil and added a little heat to slow the pace of drinking down with a touch of black pepper. It's a great summer sipper
Find the recipes for all of these gin and tonic ideas in the recipe card for the blackberry bramble below.
More About The Gin Kitchen
I first came across the friendly crew of The Gin Kitchen deep in Surrey on an unusually chilly and wet day in September 2018, when I attended their gin festival with a few friends. Of course, I instantly fell in love with their bottles (who wouldn't). And then I fell in love with their gins:
- The Gutsy Monkey Winter Gin - a full-bodied, rich and smooth spiced gin based on juniper, fresh lime zest, fresh ginger, fresh thyme, allspice, coriander seed, black pepper and a touch of cumin
- The Blushing Monkey Pink Gin - a juniper-led but gorgeously floral gin developed using sweet black grapes. It has a magnificent fruity twist and although it is sweet, it is not overpoweringly so
- The Dancing Dragontail Summer Gin - a base of light fresh juniper is kicked up a notch with aromatic cardamom and zesty pink grapefruit
The bottles are beyond gorgeous - once empty you may want to convert them to candle holders, flower vases or use them as fancy table water bottles. Alternatively, locals can have their bottles refilled at The Gin Kitchen.
More Spiced Cocktails
If you have tried this blackberry bramble cocktail please give it a rating or leave a comment - I love to hear how you get along with my creations.
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Blackberry Bramble Cocktail
Ingredients
For the Cinnamon & Star Anise Syrup (makes enough for 10-12 drinks)
- 15 cm Cinnamon Stick
- 75 g/ 3 oz Demerara sugar
- 75 ml/ 5 tablespoon Water
- 1 Star Anise
For the Winter Bramble Cocktail
- 30 ml/ 1 fl oz Gin (I used Gutsy Monkey)
- 5 ml/ 1 teaspoon Crème de mûre
- 7 ½ ml/ 1 ½ teaspoon Spiced Syrup (see above)
- 10 ml/ 2 teaspoon Lemon juice
- 1 Blackberry
To garnish: Lemon twist, fresh blackberries & a Cinnamon stick
For the Cinnamon Spiced Roast Plum Gin and Tonic
- 1 Plum
- 1 teaspoon Honey
- 2 teaspoon Hot water
- Pinch ground cinnamon
- 30 ml/ 1 fl oz Gin (Gutsy Monkey is a great choice)
- 90 ml/ 3 fl oz Indian Tonic water
- 1 Cinnamon stick (approx 4 cm)
- 1 Star anise
- 5 Allspice berries
Raspberry Mint & Hazelnut Pink Gin & Tonic
- 30 ml/ 1 fl oz Pink Gin (Blushing Monkey is ideal)
- 90 ml/ 3 fl oz Indian Tonic water
- 5 Blanched hazelnuts
- 5 Fresh raspberries
- 2 Fresh mint sprigs
Grapefruit, Basil & Black Pepper Gin & Tonic
- 30 ml/ 1 fl oz Gin (Dancing Dragontail is a wonderful option here)
- 90 ml/ 3 fl oz Indian Tonic water
- Pink/ Red grapefruit
- 5-6 Basil leaves
- 6 Black peppercorns
- Ground black pepper (optional)
Instructions
Make the Syrup
- Snap the cinnamon stick in half and then break up into rough pieces using a pestle and mortar
- Put the sugar, water and cinnamon into a small saucepan and heat gently until the sugar dissolves. Bring up to simmering point, then take off the heat
- Add the star anise and set aside for 2 hours to cool and infuse
- Strain through muslin and decant into a screwtop bottle. Keep in the fridge for up to 1 month
Make the Winter Bramble Cocktail
- In a glass jug muddle 1 blackberry with the gin, Crème de mûre, lemon juice and syrup until broken down
- Add ice and stir for 30-40 seconds then double strain the drink into a glass filled with crushed ice
- Garnish with a lemon twist, fresh blackberry and a cinnamon stick
- Serve immediately
For the Cinnamon Spiced Roast Plum Gin and Tonic
- Cut the plum in half, remove the stone and slice each half into 4 wedges. Lay on a small roasting tin lined with parchment. Mix the honey and water together and pour over the plums. Toss to coat then sprinkle the ground cinnamon over the plums, cover with foil and roast for 20 minutes in a preheated oven (150C/ 300F/ GM2)
- After 20 minutes, remove the foil and gently turn the plums. Roast for a further 20 minutes (uncovered), then set aside to cool
- When ready to serve, put the cinnamon stick, allspice and star anise into a dry frying pan and heat until the spices begin to release their aroma. Remove from the pan to prevent them from burning
- Fill a glass with ice, pour the gin over and top with tonic water
- Garnish with 4-6 pieces of roasted plum (lift carefully off the parchment with a blunt knife) and the toasted spices and serve immediately
Raspberry Mint & Hazelnut Pink Gin & Tonic
- Begin by toasting the hazelnuts in a dry pan. Remove from the pan once coloured, to prevent them from burning
- Put a handful of ice into a Copa glass and pour the gin over it. Add the tonic water and garnish with the toasted hazelnuts, raspberries and a few sprigs fresh mint, then serve immediately
Grapefruit, Basil & Black Pepper Gin & Tonic
- Cut a slice of grapefruit ½ cm thick and then cut in half. Chop one of these halves into 5-6 wedges and drop a couple of these wedges into the bottom of a glass, then top with ice
- Pour the gin & tonic into the glass, then garnish with the remaining grapefruit wedges, the basil leaves and the peppercorns
- To boost the black pepper notes, grind a little extra over the top of the drink if desired and serve straight away
Notes
- The spiced syrup can be made in advance and kept in the fridge
- If you don't have the gin I suggest then opt for one that has an underlying profile of spice rather than a citrussy, floral or herbaceous edge to it
- Avoid using flavoured gins (e.g. blackberry gin). Such gins can often be on the sweeter side and they will upskittle the balance of flavours in this drink
- Use plenty of ice when making this winter bramble cocktail. It's necessary both when stirring the ingredients together (use ice cubes) and when serving (use crushed ice)
- If possible chill your serving glass for 15 minutes to ensure the drink is chilled to the bone (so to speak) and to slow down the rate at which the crushed ice melts in the glass
- If you do not own a glass jug use a glass jar instead
- Adjust the level of syrup used in this drink to suit your own taste - it's sweet enough for me, but if you prefer it a little sweeter that's fine
- Any blackberry liqueur can be used in the place of Crème de Mûre. If you struggle to find any, try using raspberry liqueur. Just avoid Crème de cassis as the blackcurrant flavour can be a little over-powering in this drink
Jane Saunders
Congratulations to Ian M - winner of the gin. Your bottle is on its way.
Sarah Ann
These recipes all sound delicious and perfect for the festive season.
Andrea Upton
These are some really good recipes to try out over Christmas, I love the sound of the Pink Grapefruit and basil one as I am a big grapefruit lover!
Hannah Hossack-Lodge
The cocktails all sound fabulous and I must try the gin - I adore the bottle designs!